Lemon Angel Torte Recipe


  • 3/4 teaspoon cream of tartar
  • 4 egg whites
  • 1 cup sugar


  • 4 egg yolks
  • 1/2 cup sugar
  • Grated rind of 1 lemon
  • 3 tablespoons lemon juice
  • 1 cup whipping cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla

To make shell:
Add cream of tartar to egg whites; beat until foamy. Gradually beat in 1 cup sugar and continue beating until mixture is stiff and glossy. Spread in a greased pie pan (9 or 10 inches). Pile mixture toward edges to form a shell. Bake in a slow oven (300F) 45 minutes. Cool.

To make filling:
Place yolks in the top of a double boiler. Beat until thick and lemon-colored. Beat in %2 cup sugar, lemon rind and juice. Cook over water until thick, stirring constantly. Cool.

Whip cream until stiff; add 3 tablespoons sugar and vanilla; whip until sugar is dissolved. Spread half of the whipped cream over the cooled shell. Cover with lemon filling. Top with remaining whipped cream, allowing filling to show around the edges and in the center. Sprinkle with additional grated lemon rind, if desired. Chill in refrigerator 2 or 3 hours before serving. Yield: 6 servings